Lamb Patties

Peel and chop your onions into roughly 2cm pieces, pull your mint leaves from their stalks and finely chop.

LH: Put your lamb mince in a bowl with half your cumin, half your ground coriander, your paprika, ¼ tsp of salt and a good grind of pepper. Mix together with your hands until well combined and then divide the mixture into eight patties.

Add 2 tbsp of oil to a frying pan and add your onion, cook for 5 mins until soft and then add the rest of your cumin and ground coriander. Cook for a further minute. Drain and rinse your lentils in a sieve (if you have one) and add them to the onion, cook for 4 mins before putting a lid on the pan to keep them warm, taking off the heat and setting aside.

Put 2 tbsp of oil in another frying pan and add your patties. Cook for 5 mins on each side until browned and cooked, then remove the pan from the heat.

Add your yoghurt, chopped mint and 2 tbsp of lemon juice to your lentils and gently stir to combine.